How To make Fillet Of Sole with Tartar Sauce
1 lb Sole Fillets; Cut To Serve
1/2 ts Slat
1 ds Pepper
2 tb Butter Or Margarine; Melted
1 tb Lemon Juice
1 ts Onion; Finely Chopped
*TARTAR SAUCE* 1 c Mayonnaise Or Salad Dressing
2 tb Dill Pickle; Finely Chopped
1 tb Fresh Parsley; Snipped
2 ts Pimento; Chopped
1 ts Onion; Grated
Servings: 4 Heat the oven to 400 degrees F. Prepare the Tartar Sauce. Arrange the sole fillets in an ungreased baking dish, 8 X 8 X 2-inches and sprinkle with the salt and pepper. Mix the butter, lemon juice, and onion together and drizzle over the fish. Bake, uncovered, for 25 to 30 minutes or until the fish flakes easily with a fork. Serve with
Tartar Sauce. TARTAR SAUCE: Mix all of the ingredients together and refrigerate. MICROWAVE DIRECTIONS: Sprinkle the sole fillets with the salt and pepper. Fold in half and arrange in circle with folded sides to the outside edge in an ungreased microwavable pie plate, 9 X 1 1/4 inches. Mix the butter and lemon juice with the onion and drizzle over the fish. Cover tightly and microwave on high for 4 to 7 minutes, rotating the pie plate 1/2 turn after 2 minutes, or until the fish flakes easily with a fork.
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Dory Fish Fillet with Tartar Sauce
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Breaded Haddock Fillets with Tartare Sauce | The Saucy Fish Co.
The Saucy Chef is reinventing the classic fish and chip supper, adding her own Mediterranean twist to the recipe with a basil and parmesan crust.
We’re using haddock with the skin on as well as making homemade tartare sauce using mayonnaise, lemon juice, lemon zest, capers and gherkins.
Best served with chunky chips and mushy peas with no newspaper in sight. Why not try our fish n’ chip recipe this week.
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Lemon Butter Sauce for Fish
The most magical 2 ingredient sauce you'll ever make!
Fish & Tartar Sauce - Ready, Set, Flambé: Fun Size
Season 2, Episode 21
Fish & Tartar Sauce
Recipe by Aric Adiego
Active Time: 10 minutes
Inactive Time: 30+ minutes
Fish
----------------------------
2 tilapia fillets
2 cups all purpose flour
1 Tbsp onion powder
1 Tbsp paprika
1 tsp black pepper
1 tsp salt
1 egg
1 Tbsp water
1. Pre-heat deep fryer to 350° F.
2. In a medium bowl, combine flour, onion powder, paprika, black pepper, and salt. Mix well and pour into a shallow dish.
3. In a second shallow dish, beat egg and water until smooth.
4. Cut tilapia fillets in half and dredge in the flour mixture, egg wash, and finally back in the flour mixture. Shake off excess flour.
5. Fry fillets in deep fryer for 3 to 5 minutes or until meat is flaky and breading is golden brown.
6. Place cooked fish fillets on paper towel to drain excess oil and cool.
7. Server with tartar sauce (recipe below).
Tartar Sauce
----------------------------
15 fl oz. mayonnaise
1/2 cup relish
1/2 lemon, juiced
1 Tbsp pickle juice
1 tsp onion powder, optional
1 tsp black pepper, optional
1. In a medium bowl, combine all ingredients. Mix well.
2. Cover with plastic wrap and refrigerate until fully chilled. For optimum flavor, let chill at least a full day before serving with your favorite seafood recipe.
Host: Aric Adiego
Executive Producer: Aric Adiego
Producer: Josie Wakelee
Title Song: Animus Girl - Savium: Inane and Serene
Camera: Josie Wakelee
Audio Technician: Aric Adiego
Editor & Graphics: Aric Adiego
Recipe Development: Aric Adiego
Special Thanks to the Wakelee Residence
Beer Battered Fish & Chips Recipe with Tartar Sauce - Cooking with Bosch
Golden crispy batter, succulent fish meat and crispy yet mealy fries, all with an amazing tartar dip. You can never go wrong with this classic.
Ingredients for Tatar Sauce
5 Egg Yolks
400ml - Salad Oil
½ Tablespoon - Salt
½ Tablespoon - Pepper
½ Tablespoon - Sugar
2 Tablespoons - White Wine Vinegar
½ Lemon
½ Tablespoon - White Pepper Powder
4 Gherkins - Chopped
1 Tablespoon - Capers - Chopped
2 Shallots - Chopped
To Taste - Salt
To Taste - Pepper
Ingredients for Beer Batter
200g - Flour
30g - Baking Powder
300g - Beer
1 Egg
Ingredients for Fish & Chips
600g - Fish Fillet - Seabass/ Snapper/ Sole
400g - Sweet Potato Fries/ Frozen French Fries - Frozen
10g - Salt
10g - Cracked Black Pepper
100ml - Beer
800ml - Oil
To Garnish - Parsley - Chopped
To Garnish - Cracked Black Pepper
To Garnish - 2 Slices of Lemon
Method of Preparation for Tartar Sauce
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